This spicy refreshing slaw is perfect served with grilled meats. Memory Lane Every time I come across fresh jicama, my mind flashes back to a moist, cold, rainy day in Cambodia; our house was filled with the aroma of pan fried fish and fresh Chrouk Metae with jicama. It was monsoon season, so fish wereContinue reading “Spicy Jicama Slaw”
Turns out that Caprese salads work exceptionally well with Tuk Meric, the tangy and peppery sauce used throughout Cambodia. Mediterranean Cambodian fusion is a thing!
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Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your holiday meals.
The go-to dish for those who love lemongrass. This flavorful chicken is wonderful with fresh chilled pickled veggies and steamed rice. Simple and delicious, perfect for summer time outdoor grilling or warming up your kitchen with winter time broiling.
Satisfying appetizer rolled in rice paper with shrimp, rice vermicelli, with assorted vegetables, sprouts and herbs. Served with authentic Cambodian tamarind sauce.
Tender, succulent braised short ribs are are always a treat and this recipe will have you craving for more. The tamarind combined with galangal root pairs perfectly with beef and vegetables delivers a tasty and hearty experience you won’t forget.
Clams sautéed in a natural, rich and velvety tamarind sauce with roasted garlic.
A Cambodian favorite! Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. Likely influenced by French cuisine during the French colonial days.
Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.
Creamy and savory with a hint of spiciness from White Kampot pepper. Traditionally served with BBQ corn on the cob, this sauce works well in fusion dishes such as pasta, or other dishes calling for white sauce. Yield: 1½ cups
This pumpkin soup has smooth and nutty flavor and texture with a hint of spiciness. It’s a hearty soup loaded with healthy ingredients. Perfect for your family and your health. Prepared with Cambodian flare, the recipe uses coconut cream instead of dairy cream.
Sweet and sour sliced or shredded vegetables can be quickly prepared as a side dish to enjoy with may grilled or BBQ meats.
This is a favorite dessert for Cambodians in the Fall season. Kids can’t get enough of the tapioca pearls in this healthy treat! In less than 30 minutes, you can have this warm, creamy & nutty dessert ready!
Cambodian’s love taro desserts, this recipe combines the textures of smooth coconut cream and tapioca with soft cooked taro root. Enjoy hot, warm or cold for a yummy treat!
Pandan is the “green vanilla” of Southeast Asian desserts! You can experience this exotic flavor by substituting ¼ teaspoon of vanilla with 2 tablespoons pandan extract for your next pound cake.
Favorite flavors unite in this wonderful asian fusion pizza; better make 2 😉
Small pieces of chicken marinated with lemongrass paste perfect as a pizza topping or for taco filling; a little on the salty side similar to bacon.
Creamy Cambodian corn casserole prepared with coconut sauce. This vegan dish will be the conversation of your Thanksgiving dinner, not politics :). Happy Thanksgiving!!!